Directions:
- Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2- to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender purée in batches, transferring to a bowl. In pan stir together purée, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.91 Kcal (381 kJ) | ||
| Calories from fat | 50.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 53.22mg | 2% | |
| Potassium | 460.14mg | 10% | |
| Total Carbs | 8.24g | 3% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 71mg | 118% | |
| Iron | 0.1mg | 0% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 29.21 Kcal (122 kJ) | ||
| Calories from fat | 16.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 9% | |
|---|---|---|---|
| Cholesterol | 6.6mg | 7% | |
| Sodium | 17.1mg | 2% | |
| Potassium | 147.84mg | 10% | |
| Total Carbs | 2.65g | 3% | |
| Sugars | 0.95g | 12% | |
| Dietary Fiber | 1g | 12% | |
| Protein | 1.07g | 7% | |
| Vitamin C | 22.8mg | 118% | |
| Calcium | 20.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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